Excellent Ingredient of the Week
You should have no trouble finding bok choy at the market all year round. Look for a plant with firm stalks that is free of brown spots. Wrapped in paper towels and stored in the vegetable crisper section of the refrigerator, bok choy should keep for up to a week. There is baby and full grown Bok choy, both are delicious.For salad I recommend baby bok choy, its more tender. When the time comes to start cooking, you'll find that bok choy is extremely adaptable. Boiling, steaming, stir-frying and even deep-frying are all possibilities. What ever cooking method you choose, be sure not to overcook the bok choy - the stalks should be tender and the leaves just wilted. The veggie is packed with vitamins A and C — one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to two-thirds the RDA of C.
Most people eat it cooked but it is an excellent salad green....
Bok Choy SaladIngredients for dressing
1/4 cup olive oil
1/4 cup toasted sesame oil
1/4 cup rice wine vinegar
1/3 cup white sugar
3 tablespoons soy sauce
UPDATE Reader Melvin Detroit suggests upping the vinegar for a little more punch and using a different sweetener like agave syrup or honey. I also think adding a little something spicy like sambal would be great. Vinaigrettes like this are endlessly customizable — have it your way!
Ingredients for salad
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
1/4 cup cashews, toasted
1 orange sectioned
homemade wonton noodles (optional)
In a glass jar with a lid, mix together olive oil, sesame oil, rice vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed. Combine the bok choy, green onions, cashews, orange segments, in a salad bowl. Toss with dressing, top with wonton noodles and serve. To make wonton noodles, buy a pack of wonton wrappers in the market, cut into slivers and deep fry. They make a great snack and we New Yorkers love them in their wonton soup!